Name: Roast Chicken with Warm Fregola Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 recipe butterflied roasted chicken with quick jus; 1 pound butternut squash, peeled, seeded, and cut into small dice; 1/4 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper, to taste; 1/2 pound (250g) fregola (about 1 1/4 cups); 3 tablespoons thinly sliced scallions, white and light green parts only; 2 tablespoons thinly sliced fresh mint leaves; 2 tablespoons minced fresh flat-leaf parsley leaves and tender stems; 1 1/2 teaspoons zest from 1/2 lemon

If you’re craving a cozy yet vibrant meal, you’ve got to try my Roast Chicken with Warm Fregola Salad Recipe. This dish brings together tender, juicy roasted chicken and a comforting, nutty fregola pasta tossed with sweet roasted butternut squash and fresh herbs. I absolutely love how the warm fregola salad complements the crispy chicken skin—it’s like a hug on a plate. Stick with me because I’m going to share everything you need to make this fan-freaking-tastic meal shine in your kitchen!

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Why You’ll Love This Recipe

Perfect Fall Flavors: Roasted butternut squash pairs beautifully with the toasty fregola for a warm, comforting salad.
Simple Yet Impressive: You’ll impress guests with minimal fuss—just roast and toss!
Bright Herb Notes: Fresh mint, parsley, and lemon zest balance the richness perfectly.
Family Favorite: My family goes crazy for this combo every time I make it, especially on busy weeknights.

A white round plate on a white marbled surface holds a serving of cooked chicken with golden brown skin, showing two main pieces: a drumstick in front and a wing behind it. Next to the chicken is a heap of couscous mixed with small diced orange carrots and dark raisins, creating a colorful grain side. Above the chicken, caramel-colored gravy is being poured from a small white jug by a woman's hand onto the drumstick, adding a shiny texture. A fork and knife with yellow handles rest on the right side of the plate near a blue cloth. The lighting is soft and natural, highlighting the warm tones of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together like a dream—each one bringing a little something special. The fregola’s nuttiness, squash’s sweetness, and fresh herbs’ brightness work in harmony, while the roasted chicken brings hearty satisfaction. Look for fregola in Italian or specialty grocery stores, or order online.

Butterflied roasted chicken: Using a butterflied (spatchcocked) chicken cooks evenly and crisps up beautifully—don’t skip this step!
Butternut squash: Choose firm, evenly colored squash for the sweetest flavor; dicing it small helps it roast quickly.
Extra-virgin olive oil: The heart of any good salad dressing—use a quality olive oil for rich flavor.
Kosher salt and freshly ground black pepper: Simple seasoning that brings out all the natural flavors.
Fregola: This toasted Sardinian pasta is similar to pearl couscous but has a unique nutty flavor and texture that makes the salad special.
Scallions: The white and light green parts add a mild oniony crunch without overpowering the dish.
Fresh mint leaves: Mint brings a cool brightness that lifts the whole salad.
Fresh flat-leaf parsley: Parsley adds earthiness and pairs beautifully with lemon.
Lemon zest: Adds a citrusy zing that brightens every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to make this recipe my own depending on the season and mood. Don’t hesitate to switch things up — that’s part of the fun with roast chicken and fregola salad. Here’s how I’ve played around with it.

Swap the squash: I’ve sometimes used roasted sweet potatoes or pumpkin instead of butternut squash for a different but still cozy flavor.
Herb changes: If you don’t have mint handy, lemon basil or dill can also add a fresh twist.
Make it vegetarian: Skip the chicken and toss the fregola salad with roasted mushrooms or grilled halloumi for a satisfying meat-free version.
Spicy kick: Add a pinch of chili flakes or a drizzle of chili oil to the fregola for a subtle heat that I love when I want a little zing.

How to Make Roast Chicken with Warm Fregola Salad Recipe

Step 1: Roast Your Chicken and Squash Simultaneously

Start by preheating your oven to 500°F (260°C). While the chicken roasts (I like to butterflied mine for even cooking and maximum crispiness), toss the diced butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Place the squash in the oven alongside the chicken—this way, everything cooks simultaneously, saving you time and energy. Allow the squash to roast for about 15 minutes or until tender and lightly caramelized. My trick? Arrange the squash pieces in a single layer so they roast evenly instead of steaming.

Step 2: Cook the Fregola Pasta to Al Dente

While the squash and chicken are roasting, bring a large pot of salted water to a boil and cook the fregola according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain it well and transfer it to a large mixing bowl—this is where the warm salad magic starts!

Step 3: Combine and Toss Your Warm Fregola Salad

Add the roasted butternut squash to the fregola. Then toss in the thinly sliced scallions, fresh mint leaves, parsley, and lemon zest. Drizzle in 1/4 cup of extra-virgin olive oil and season with salt and freshly ground black pepper. Toss everything gently so that all the flavors coat the fregola and squash. Keeping the salad warm helps the flavors meld without softening the herbs too much.

Step 4: Serve with Juicy Roasted Chicken and Quick Jus

Carve your roasted chicken and serve alongside the warm fregola salad. Drizzle some of the quick jus from the chicken over both to bring everything together with a luscious, savory element. Before plating, taste and adjust seasoning—sometimes a final drizzle of olive oil is just what the salad needs for extra silkiness. I like to serve this while everything’s still warm; the contrasting textures and flavors are truly something special.

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Pro Tips for Making Roast Chicken with Warm Fregola Salad Recipe

Butterfly Your Chicken: Butterflying helps your chicken cook faster and more evenly, plus the skin crisps up so beautifully—it’s a game changer!
Don’t Overcook the Fregola: I always keep a close eye on cooking times; overcooked fregola gets mushy, so drain it as soon as it’s tender but still firm.
Roast Squash Evenly: Cut the butternut into uniform small dice to ensure it cooks through in the same time as the chicken and gets that lovely caramelized flavor.
Use Fresh Herbs and Lemon Zest: Freshness is key—the herbs and zest truly brighten the salad and balance the richness of the chicken and roasted squash.

How to Serve Roast Chicken with Warm Fregola Salad Recipe

A white plate on a white marbled surface holds a meal with two main parts. On the left side, there is a mound of small round pasta mixed with small orange carrot cubes and brown lentils, giving a mix of pale yellow, orange, and brown colors with a soft texture. On the right side, three pieces of cooked chicken with golden brown crispy skin are stacked, including a wing and drumstick placed close together. A woman's hand is pouring smooth brown gravy from a small white pitcher over the chicken. Next to the plate, a fork and a knife with a yellow handle rest on a blue cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with just a few simple garnishes: a sprinkle of extra fresh parsley, a few torn mint leaves scattered on top, and a quick grind of black pepper right before serving. Sometimes I drizzle a little more good-quality olive oil over everything for that silky sheen. These small touches really lift the presentation and flavor.

Side Dishes

Since this is a pretty hearty meal on its own, I usually keep sides simple—a crisp green salad with a tangy vinaigrette or some roasted root vegetables like carrots or parsnips pairs perfectly. Sometimes, garlic bread or a crusty baguette is great for soaking up any leftover jus or salad dressing. My family loves how well these sides blend without overshadowing the main plate.

Creative Ways to Present

For special occasions, I like to serve the warm fregola salad in individual, shallow bowls topped with carved slices of the roasted chicken and a drizzle of jus. Adding a lemon wedge on the side invites everyone to add a splash of bright acidity. Another fun idea I tried was layering the salad in a wide terrine dish and topping with herb sprigs, which makes for a gorgeous centerpiece at the table.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and fregola salad separately in airtight containers in the fridge. This helps the salad keep its texture, especially with the fresh herbs. When you store them together, the salad can get soggy because of the chicken’s juices, which is no fun.

Freezing

I don’t usually freeze the fresh fregola salad with herbs because it loses its bright flavors and texture after thawing. However, the roasted chicken freezes really well—just wrap it tightly in foil or freezer bags. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat leftovers, I gently warm the chicken in a 350°F oven covered with foil to keep it moist. For the fregola salad, I warm it briefly in a pan with a splash of olive oil over low heat just enough to take the chill off—this keeps the herbs fresh and prevents mushiness. Avoid microwave reheating if you can, as it tends to dry things out.

FAQs

What is fregola and where can I buy it?

Fregola is a Sardinian toasted pasta that resembles tiny pearls, similar to couscous but with a nuttier flavor and chewy texture. You can find it in Italian specialty stores or online retailers. If you can’t get fregola, pearl couscous (Israeli couscous) is a good substitute.
Can I use a whole chicken instead of butterflied?

You absolutely can, though butterflying the chicken helps it roast faster and more evenly. If you prefer a whole bird, increase roasting time and be sure to check that the internal temperature reaches 165°F for safety.
How do I keep the herbs fresh in the warm fregola salad?

Add fresh herbs like mint and parsley just before serving to maintain their bright color and flavor. Tossing them into very hot salad early can cause the herbs to wilt and lose their vibrancy.
Can I make fregola salad ahead of time?

You can make the fregola portion ahead but I recommend adding the fresh herbs and lemon zest just before serving for best flavor and texture. Keep the salad refrigerated and warm gently when ready to eat.

Final Thoughts

This Roast Chicken with Warm Fregola Salad Recipe feels like a comforting hug wrapped with bright, fresh flavors. I love how easy it is to prepare but still looks and tastes special enough for guests. Whether you’re feeding family on a weeknight or hosting friends on the weekend, this dish never disappoints. I hope you enjoy making and sharing it as much as I have—it’s become one of my go-to meals when I want something delicious and fuss-free. Give it a try and tell me what you think!